Sunday, 20 March 2011

Chocolate Brownie

These gorgeously intense and dark brownies are the best. An amazingly easy recipe - this one will give you foolproof brownies. Enjoy.

Chocolate Brownie

200g dark chocolate
175 g unsalted butter
275 g caster sugar
130 g plain flour
3 eggs
Icing sugar to decorate
A 33x23x5 cm baking tracy, lined with greaseproof paper


1. Preheat oven to 170 degrees Celsius.
2. Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Stir together until melted completely.
3. Remove from the heat. Add the sugar and stir well until mixed. Add flour and stir until well incorporated.
4. Finally stir in the eggs and mix together until smooth.
5. Spoon the mixture into the prepared baking tray and bake in the preheated oven for about 30 – 35 minutes or until flaky on the top but still soft in the centre. Be careful not to overcook otherwise the edges will become hard and crunchy.
6. Leave to cool completely before cutting into squares and dusting with icing sugar to decorate.

Note: The trick to a good brownie is cooking it just enough so you get the gooey centre.

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